Chillproofing compound



Patented Aug. 3, 1937 23 7 UNITED STATES PATENT OFFICE 2,088,712CHILLPROOFING COMPOUND Henry E. Melton, Detroit, Mich., assignor to C.E. Jamieson & Company, Detroit, Mich, a corporation of Michigan NoDrawing. Application November 23, 1933, See- I rial No. 699,465. RenewedJanuary 16, 1937 14 Claims. (CI. 9948) The invention relates to themanufacture of Preferably 2 pounds of the above mixture are maltbeverages such as beers and ales and more added to each 100 barrels ofbeer (each barrel particularly toaprocess which makes possible theholding 31 gallons). The above chill proofing render the final productresistant to clouding p und be n Wi hin a t mp r t r range f under lowtemperature conditions. 55 to 57 0., although it should be distinctlyun- In the present state of the art it is known that d st d a y inventis n predicated on an entirely harmless compound not in any way that isactive in acid or alkali media' afiecting the food value of beers andales. F the above it appear that I v made kanne tartrates and malates.sive cloudiness. Thus it will be apparent that In p pa ing my improvedchill prOOfing 5 hill proofing composition expedites and position forcommercial use I preferably use both F Y the m proofing a proteolyticenzyme and sodium citrate or equivcltnc' tartaric i a acids belong toalent substance and the proportions are ordinaclass ,known a i aclds,and any member rily kept between the ratio of five to one and two ofthls Class is sultable for use in my improved to one. I also preferablyincorporate with this process mixture a suitable diluent for increasingthe bulk, What I clalm ais my Invention 1s:

and any inert material not incompatible with the A composltiqn for chmProofing malt ingredients of the beer may be used for this purbeveragesCompnsmg. a proteolytlc enzyme and Papain (of high digesbeveragescomprising a proteolytic enzyme and t1ve activity) 2-lb. 4 oz. 420grains an alkaline citrate.

Sodium citrate 10 oz. 35 grains 3. A composition for chill proofing maltPowdered sugar (withbeverages comprising a proteolytic enzyme and outstarchh 7-11 ,5 oz. 183 grains sodium citrate.

4. A composition for chill proofing malt beverages comprising papain andsodium citrate. 5. A composition for chill proofing malt beveragescomprising a proteolytic enzyme and an alkaline citrate in a ratio of 2to 5 parts of the enzyme to 1 part of the alkaline citrate.

6. In the manufacture of malt beverage including thesteps of coolingthewort and pasteurization, the step of adding to the said beveragesubsequent to the cooling of the wort and before pasteurization aproteolytic enzyme active in acid or alkaline media and sodium citrate.

'7. The process of chill proofing malt beverages comprising adding tothe beverage a water 501- uble alkaline salt of a weak acid of the classconslsting of citric, malic and tartaric acids.

8. A composition for chill proofing malt beverages comprising aproteolytic enzyme and alwater-soluble alkaline salt of malic acid.

9. A V composition for chill proofing malt beverages comprising aproteolytic enzyme and a. water-soluble alkaline salt of tartaric acid.

10. The process of treating malt beverage to render insolublealbuminoids soluble, comprising the adding to the beverage a proteolyticenzyme and a water soluble alkaline salt, of a weak acid of the classknown as fruity acids and consist- 11. The process of treating maltbeverage to render insoluble albuminoids soluble comprising the addingto the beverage a proteolytic enzyme and a water soluble alkalinecitrate.

12. The process of treating malt beverage to render insolublealbuminoids soluble comprising the adding to the beverage a proteolyticenzyme and a Water soluble alkaline malate.

13. The process of treating malt beverage to render insolublealbuminoids soluble comprising the adding to the beverage a proteolyticenzyme and a water soluble alkaline tartrate.

14. A composition for chill proofing malt beverages comprising papain, 2to 2 pounds; sodium citrate, to 1 pound.

HENRY E. MELTON.

